This Thanksgiving, I got an extra special treat when I realized Cate, one of my favorite bloggers who I’ve been trying to meet for years, was going to be in the same city as me. We immediately set up a coffee date. It was really fun to kick off the Christmas season with a good friend, her precious baby girl, and a couple of peppermint mochas.
Not long after Thanksgiving ended, these cookies came up on Jessica’s blog. Jessica is one of my newer blogging friends and I know we’ll have a blast together if we ever get to meet. So to Cate, Jessica, and all my peppermint mocha-loving friends out there–these are for you.
Peppermint Mocha Cookies
seen on Sunny Side Up in San Diego
1 pkg (8 squares) semi-sweet baking chocolate
3/4 c. firmly packed brown sugar
4 TBSP unsalted butter, softened
1 tsp. real peppermint extract
1/2 c. plus 2 TBSP flour
2 1/2 TBSP espresso powder (instant espresso, found in the coffee aisle at my grocery store)
1/4 tsp. Baking Powder
1/4 tsp. salt
1/2 c. chocolate chips
2 candy cakes, crushed, for garnish
1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
2. Prepare a double boiler over simmering water. Once water is simmering, add all baking chocolate. Stir frequently to prevent scorching.
3. While the chocolate is melting, sift together flour, espresso powder, baking powder, and salt. Set aside.
4. To the
melted chocolate, add the butter and brown sugar. Allow to cool just slightly, then add eggs, one at a time, and stir until
blended. Stir in peppermint extract. Add the dry ingredients in two additions and
stir until just combined. Finally, add the chocolate chips.
5. Using a
small cookie scoop, place dough 2-inches apart on the cookie sheet. (Note: Per Jessica’s recommendation, do NOT chill the dough despite its wet appearance. The dough will look like it’s going to spread, but it will be fine.) Bake about
12 minutes or until the tops no longer look wet. Cool on cookie sheet
for 1 minute, then garnish by gently pressing crushed candy canes into the tops. Transfer to cooling rack to cool completely. Makes about 2 dozen.
one year ago: garlic-roasted cauliflower